Peel and roughly chop sweet potato. Boil until soft and set aside to cool. (I often do this step the night before and leave it in the fridge overnight, but it is not essential.)

In a blender, grind almonds, cacao and salt. Pour into a mixing bowl and add coconut oil and rice malt syrup. Combine thoroughly.

Mash sweet potato and add to the mixing bowl. Fold through and stir well.

Pour into a lightly greased or lined rectangular pan and press down firmly with the back of a spoon.

Freeze or refrigerate, as it is delicious frozen and served at room temperature. If frozen, remove from the freezer for five minutes before slicing, allowing the coconut oil to melt a little.